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Marcela's Mango/guayaba Mousse
...in your mind.
Marcela's Mango/guayaba Mousse

Marcela's Mango/guayaba Mousse

Makes 20 tequila shot glasses - This is from Marcela Valladolid (Food Network’s ’Mexican Made Easy’). It’s like a trifle, but using the guava or mango makes it less sweet and crazy good - and for me that’s saying a lot cuz I don’t really like sweets.


  • 5 ounces Maria crackers (about 32 crackers) or graham crackers (about 10 whole crackers)
  • 1/2 cup minced (packed) piloncillo or dark brown sugar
  • 8 tablespoons (1 stick) cold unsalted butter, cubed
  • 2 1/2 cups sliced fruit in syrup (guava or mango), drained (syrup reserved for another use)
  • Two 8-ounce packages cream cheese, at room temperature
  • 1/2 cup sour cream
  • 1/4 cup granulated sugar (or less if fruit is too sweet in syrup)
  • 1- 0.25 ounce envelope whipped topping mix such as Dream Whip
  • Purchased meringue cookies, crumbled (I like to add chocolate-mint flavored from Whole Foods, adds a nice kick)
  • 2 fresh mangos, small dice


  1. Preheat oven to 350
  2. In a food processor, process Maria crackers, plioncillo, and butter until well incorporated - everything should stick together when you grab it with your hand
  3. Place it on a baking sheet and press it down to form a crust
  4. Bake it for 10 minutes or until golden in color - remoe from oven and let cool
  5. Once cooled, break into little pieces, this will be one of the layers of the trifle dish
  6. In a blender, process fruit until smooth
  7. Strain fruit (especially if it’s guava so you can remove the seeds) into medium bowl
  8. Using an electric mixer, whip the cream cheese and sour cream in a bowl until fluffy
  9. Mix in 1/4 cup granulated sugar and whipped topping until well sugar has completely dissolved and add reserved fruit puree
  10. In a shot glass, begin with a layer of the cookie crumble, top with fruit cream and continue with meringue cookies, more cream, and cookie crumble
  11. Continue layering until reaching to the top
  12. Serve immediately.